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Bar on Board Cocktails
chefs & restaurantsnewswine & drinks

News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

by David Dadekian July 26, 2023
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.


Sons of Liberty Spirits Co. Founder Introduces Bar on Board Cocktails and Lani Sangria

Rhode Island’s Mike Reppucci Introduces Two New Ready-to-Drink Brands

Bar on Board Cocktails

Mike Reppucci, founder and president of Rhode Island’s Sons of Liberty Spirits Co., has introduced two new ready-to-drink (RTD) adult beverage brands: Bar on Board Cocktails (B.o.B), an 80’s retro-themed vodka cocktail line, and Lani Sangria, a local alternative to standard bottled sangrias.

Bar on Board Cocktails (B.o.B), pronounced like the name Bob, are vodka-based cocktails crafted to be light, full-flavored versions of common cocktails. The four initial flavors are Ginger BOB (Moscow Mule), Basic BOB (Cosmopolitan), BOB A-Rita (Vodka Margarita) and BOB on the Beach (Sex on the Beach). “It’s not another seltzer,” said owner Mike Reppucci. “These are lower alcohol versions of popular cocktails, with a surprising amount of flavor.” All four flavors are canned at 4.5% alcohol by volume (abv), which is on par with seltzers in the RTD space, but lower compared to over-the-bar cocktails.

Lani Sangrias

“A Moscow Mule at a bar is going to be somewhere around eleven percent alcohol,” Reppucci explained. “These BOBs provide all the flavor of a great drink, with less alcohol and less calories. You get to enjoy a full-flavored cocktail, but at the abv of your standard seltzer.” The entire Bar on Board cocktail line is vodka-based, gluten-free and made without artificial flavors.

Lani Sangrias are made with premium vodka, wine and real fruit. Both the Red and White offerings are canned at 9% alcohol by volume, gluten-free, and made with no artificial sweeteners. “We felt that options for convenient sangrias were lacking,” Reppucci said. “Real fruit, not overly sweet, in a can. That’s it.” Sold in 4-packs, both the Red and White Sangrias incorporate a variety of fruit that are listed on the labels. The Red Sangria leans heavily into the use of grapes and showcases a fine balance of wine tannins and fruit juiciness. The White Sangria is highlighted by lighter, brighter fruits such as peach and orange. 

Both product lines are available in liquors stores across Rhode Island, select stores in Massachusetts and soon to be available in Connecticut. Customers can find 4-packs near them by using the product locators https://www.drinkwithbob.com/wheres-bob and https://www.drinklani.com/find-lani.


Wright’s Farm Restaurant Awards 8th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors

$10,000 in total scholarship funding presented in former school principal’s honor

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, Rhode Island, is pleased to announce the two winners of its 8th annual George P. Ducharme Scholarship Program. Tyler Franklin and Julia Tripodi, graduating seniors of Burrillville High School (BHS), each received a $5,000 scholarship to help with college-related expenses. The two students were surprised with the scholarship during BHS’ annual Senior Night on June 7th.  

This fall, Franklin will enter Bentley University to study finance and entrepreneurship in hopes of becoming a corporate finance manager, while Tripodi will enter the University of Vermont to study biology and psychology with the goal of working in neurological medicine/science or as a family physician. 

A host of students from Burrillville High School applied for the scholarship this year, which is named after the late George P. Ducharme, a 1948 graduate of Burrillville High School and awarded athlete who went on to become the high school’s vice principal and principal from 1966-1985. As recently as 2019, Ducharme was still substituting as principal when duty called within the Burrillville Town School District. He was a military veteran, a mentor, and a valued member of the community for more than 70 years. 

“Carrying on the legacy of Mr. Ducharme is an honor and a privilege,” said Frank Galleshaw III, owner of Wright’s Farm Restaurant. “Mr. Ducharme was my teacher, coach, and principal when I was in school, and the lessons he taught me in the classroom and on the field helped to shape me into the person that I am today. We’re thrilled to have the opportunity to help these two passionate students pursue their educational goals for the future in his honor.”

The George P. Ducharme Scholarship is open to students attending a U.S.-based four-year college or university. To be eligible to apply, students must be Burrillville town residents, members of the Burrillville High School graduating class that year and have received official acceptance to a matriculating accredited four-year college or university. The selection criteria are based on demonstrated achievement and need; academic and personal recommendations; academic and personal achievements; school and community involvement; and additional factors as determined by the George P. Ducharme Scholarship Committee.   Entries are available by visiting the website at: http://www.wrightsfarm.com/about/scholarship/.

Entries for the 2024 scholarship will begin in February. 

2.	Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Mother Pizzeria

A new neighborhood restaurant from the team behind the award-winning Giusto

Photo by Corey Favino courtesy of Mother Pizzeria

Mother Pizzeria, a neighborhood restaurant by the team behind Giusto, debuts in downtown Newport at the Shops at Long Wharf.

Mother Pizzeria, which gets its name from the starter or “Mother” used in sourdough baking, marks Chef Kevin O’Donnell’s second restaurant in Newport. His first project, Giusto, opened in 2020 to great acclaim including being named Rhode Island Monthly’s Best New Italian Restaurant.  O’Donnell partnered with two Giusto alums for the new restaurant, Chef Kyle Stamps (Executive Chef) and Lauren Schaefer (General Manager).  

The Food

Mother Pizzeria offers two different culinary experiences: a quick counter-style to-go reminiscent of a Roman cafe and a dining room and bar with the same quality, service and hospitality for which Giusto is known. 

In the dining room, guests may begin their meal with a selection of Snacks & Salads, prepared to be shared but certainly not required.  Dish examples include Garlic Knots Cacio E Pepe, Chop Chop Salad with salame, pecorino fresco, pickled vegetables and creamy Italian dressing; and Octopus Salad with gochujanbbig, fermented fennel, cucumber and fingerling potatoes.  

The menu also includes a Cured & Aged section which offers a selection of rotating cured meats, local cheeses and domestic and preserved fish where guests can order a la carte or let the team at Mother select. The focus of the seafood is to be as local and sustainable as possible.  Fish are preserved in-house through different techniques such as brining, pickling, smoking and confit and then presented to guests as a composed dish. For instance, RI mussels are poached and marinated in a green curry sauce with cilantro while local tuna belly is cooked confit in olive oil and served with an eggplant caponata seasoned with calamansi vinegar and Sicilian sun dried tomato paste. To complement the fish, meat and cheese, there are a variety of sides to choose from such as apricot mostarda, local honey, marinated olives, and pickled guindilla peppers as well as homemade sourdough.

The anchor of the menu is, of course, the pizza.  Made with naturally fermented dough and local stone ground flour, the 12-inch pies come with a variety of toppings with something for everyone.  Signature pizzas include the classic Margherita with mozzarella, Bianco di Napoli tomatoes, and basil; The Notorious F.I.G. with black mission fig, ricotta, prosciutto, arugula, aged balsamic; The Super Tuscan with soppressata, mozzarella, tomato, broccoli rabe; The Nightshade with heirloom cherry tomato, pesto trapanese, smoked mozzarella; Calabrian Luau with n’duja, pineapple, red onion, roasted pepper, caciocavallo; and, sure to be a favorite, the RI Party Pie with tomato, estratto di pomodoro, Sicilian oregano, and chili flakes.  

Saving room for dessert is key as Mother will have a selection of housemade gelatos available by the scoop with an array of toppings including gianduja-hazelnut crunch, fennel-citrus honey drizzle, amaretti cookies, chocolate magic shell and more.  

For those looking to take-away, coming soon there will be a counter-style, to-go area with a rotating selection of Roman-style slices and gelato.  

Photo by Corey Favino courtesy of Mother Pizzeria

The Beverage

The bar program at Mother features low-intervention wines, craft beers, and Italian-centric cocktails.  Sourcing both locally and small production whenever possible, the aim of the program is to offer familiarity with a bit of adventure.   On the wine list,  Pinot Grigio can be found in the form of a frizzante skin-contact wine and on the cocktail list, a spritz replaces Aperol with a red bitter made infused with pineapple and rosemary.  While the wines lean mostly Italian, the selection features producers from around the world, all by the glass, carafe and bottle.  The beer list is seasonal and includes both local and imported styles in bottles, cans and draught.

The Design

Designed by Rode Architects, the focal point of Mother Pizzeria is the Marra Forni Neapolitan-style pizza oven surrounded by an Italian marble bar located in the semi-open kitchen allowing guests to see the chefs at work.  A textured tin ceiling, black and white tiles and floor-to-ceiling windows are found throughout space providing many of the guests with a waterfront view.  Dark green velvet banquettes with custom wood tabletops fill the 65-seat dining room and a metal partition adorned with antique mirrors separates the space from the 12-seat marble bar.  An ocean-facing patio is available for those seeking an al fresco experience.  In the to-go area of the restaurant, high top tables and window counter seating provide the perfect spot for a quick cocktail or slice.  

Mother Pizzeria is located at 49 Long Wharf Mall and open nightly for dinner from 4pm-10pm with the bar closing at 11pm.  Lunch service to come in the near future.  For more information, please visit www.motherpizzeria.com. Reservations available via Resy. 

Photo by Corey Favino courtesy of Mother Pizzeria
Photo by Corey Favino courtesy of Mother Pizzeria
July 26, 2023 0 comment
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Rory’s Market and Kitchen Prepared Foods Assortment
chefs & restaurantsnewswine & drinks

News Bites: Castle Hill Inn New Prix-Fixe Menu / Rory’s Market and Kitchen Coming to Providence / Beatnic’s Vegan Lobster Roll Available in Providence / Coppa Cocktails Arrive in the USA

by David Dadekian July 29, 2022
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.


The Dining Room At Castle Hill Inn Launches New Pre-Fixe Tasting Menu Experience

New menu offers a curated culinary adventure designed around coastal New England flavors

The Dining Room at Castle Hill Inn, the iconic Relais & Châteaux property in Newport, Rhode Island, today announced the release of its new Tasting Menu; a curated tasting experience inspired by both the flavors of coastal New England and influences around the globe.

Located inside the historic Agassiz Mansion, The Dining Room has long been the backdrop to memorial occasions and praised as one of the best restaurants in Newport. Led by Executive Chef Lou Rossi and Chef de Cuisine Dylan Cadrette, the new Tasting Menu focuses on dishes that utilize and showcase the bounty of Newport’s local produce, seafood, and artisanal producers to present a unique, memorable experience that is tailored to guest’s preferences.

“In creating this specialized, tailored menu we hope The Dining Room continues to surprise our guests and encourage them to rethink what New England cuisine is all about,” said Executive Chef Lou Rossi. “The menu takes all the bounty of Rhode Island and the surrounding region to highlight seasonal ingredients we plan to change on a regular basis to ensure each dining experience is different than the last.”

With the new Tasting Menu, avid foodies and gourmet-minded diners are treated to an incredible farm-to-table dining adventure. The prix fixe menu offers six courses, each of which features two to three dishes for guests to choose from. Each dish is tied to a key ingredient as its focus and offers guests an ever-changing and seasonally inspired array of both local and globally inspired flavors.

The six-course selection includes everything from local, Rhode Island Oysters and Foie Gras Terrine, to Lobster with squash and radish, Truffle Pasta, and Strawberry featuring cucumber and yuzu. The two desserts are focused on Melon, featuring biscotti and almond, and Chocolate tied together with fig and coffee.

To tie it all together, the restaurant’s exceptional and award-wining wine list features more than 800 selections to offer the perfect pairing with each curated meal. Specialty wine flights are designed to complement the flavors of the menus being served.

The new six-course Tasting Menu in The Dining Room is available for $135 per person. Wine Flights start from $50 per person. To view sample menus or to make a reservation for The Dining Room at Castle Hill Inn, guests can visit www.castlehillinn.com/dine/the-dining-room/.


Rory’s Market And Kitchen Opens September 2022 In Downtown Providence

Rory’s Market and Kitchen Prepared Foods Assortment
Rory’s Market and Kitchen Prepared Foods Assortment

Rory’s Market and Kitchen is pleased to announce the upcoming opening of their newest store located at 113 Washington Street in downtown Providence, Rhode Island. Rory’s is an independent, second generation owned, local, natural grocery store and kitchen. The store will open with over 6,000 square feet on the ground floor of the Nightingale Building in September 2022.

Rory’s first location was opened in Dennisport, MA in 1978 by Darby Ziruk with the mission to bring organic produce to Cape Cod residents. A second location was opened in Mashpee, MA in 2014, followed by Darby’s daughter Rory Eames stepping into ownership in 2019. Rory’s Providence location will carry on the mission to support communities by offering access to natural products and organic produce from local businesses. The Providence location will serve as the company’s third store and the first outside of Massachusetts. 

“This is our first urban location, which gives us the opportunity to grow together in such a special city like Providence,” says Rory Eames, owner and namesake of Rory’s. “We are so excited to serve and be part of the community.”

The Rory’s team is dedicated to sourcing a variety of natural and specialty grocery staples, including local and organic produce, meats, cheeses, beverages, vitamins, and body and home care items. As a brand, Rory’s is always on the lookout for the latest and upcoming foods and products. 

In addition to grocery offerings, Rory’s Kitchen provides customers with both made-to-order and grab-and-go breakfasts, lunches, and dinners. The Providence menu will include organic cold-pressed juices, smoothies, grain bowls, avocado toasts, salads, sandwiches and more. Customers can also look forward to gluten conscious-menu items. 

The store and kitchen will be open seven days a week, for in-person shopping, online-shopping, pick-up, and delivery service. Shoppers will enjoy the convenience of delivery for all grocery items, prepared foods, coffee and juice bar menu items.


Beatnic’s Vegan Lobster Roll Available in Providence

Beatnic's "Rock Lobstah Roll," Lobstah bib and Beatnic beach towels
Beatnic’s “Rock Lobstah Roll,” Lobstah bib and Beatnic beach towels

Vegans unite! Until now, lobster rolls were just a seaside treat reserved for meat-eaters and proclaimed pescatarians, but not anymore. 

Following the successful launch of Beatnic’s Vegan Lobster Roll at the Montauk Beach House in the Hamptons, Beatnic is happy to bring the beach to the city, extending their “Rock Lobstah Roll” to all store locations in NYC, Boston, and Providence. The product will be available August 1 – August 26 (4 weeks) at $10.95.

What’s a Vegan Lobster Roll you ask? 

Simple, it’s a vegan take on the East Coast favorite, subbing out lobster for hearts of palm and seasoning it with lemon juice, celery, red onion, a vegan remoulade, dill and Old Bay seasoning. To top it off, this delicious delight will be served on a vegan pretzel bun, serving up all the flavor with none of the fish!  

But wait, there’s more! Beatnic will be giving away FREE Beatnic beach towels and FREE Lobstah bib with any purchase.

Disclaimer: In store only, limited stock available, one per person. 


Coppa Cocktails® & M.S. Walker Brands Launch “World’s Best Cocktails” in the U.S.

Consumers Are Encouraged to “Just Add Ice!”  for a World Class Cocktail Experience

Coppa Cocktails® Pina Colada
Coppa Cocktails® Pina Colada

M.S. Walker Brands has partnered with Coppa Cocktails® to bring its robust line of award-winning classic to contemporary premium pre-mixed cocktails to U.S. shores. Developed by Toorank International Spirits, a Dutch distilling and bottling company founded in 1978, Coppa Cocktails are currently available in more than 30 countries. With natural flavors and premium spirits, 15% ABV, a SRP of $17.99/750mL, and disruptive packaging, Coppa Cocktails appeal to the modern consumer who seeks high quality, convenience, and aesthetic appeal. The brand is currently distributed in more than 27 states with an aggressive nationwide rollout underway. 

The core flavors are:

  • Margarita, made with tequila, orange liqueur, lime, and natural flavors, its distinct yet smooth agave aroma is followed by a tart, refreshing palate
  • Mojito, made with premium Caribbean white rum, lime, and mint, with prominent initial aromas of fresh and sweet mint leaves, followed by a palate led by refreshing sour lime
  • Strawberry Daquiri, again made with premium Caribbean white rum and lime juice, this time with the addition of fresh strawberries; the sweet and sour flavors of freshly muddled strawberries are very evident on the palate
  • Piña Colada, made with premium Caribbean white rum, vodka, rich cream, coconut, and the sweet flavor of pineapple juice, this Gold Medal winner from the Denver International Spirits Competition speaks for itself: no blender, no problem; just add ice!

Coppa Cocktails’ Cosmopolitan, Long Island Iced Tea, Mai Tai, Rum & Ginger, Sex on the Beach, and Tequila Sunrise are also currently for sale in the U.S. All Coppa Cocktails are non-GMO. 

José B. Chao, President of Coppa Cocktails USA, says, “We pride ourselves on offering the world’s best cocktails. Whether making life easy at home, or increasing speed and consistency on-premise, every Coppa Cocktail delivers a delicious, premium, and effortless cocktail experience.”

“As the ready-to-drink category continues to grow, we see a tremendous opportunity for a brand of Coppa Cocktails’ quality and visual appeal,” says Gary Shaw, Executive VP of Sales for M.S. Walker Brands. “Our strategy includes a vigorous in-store tasting and retail activation program, and we are confident consumers will experience the outstanding quality of these cocktails.” 

Please enjoy responsibly.

For more information, please visit www.coppacocktails.com and follow us on Instagram, Facebook, and YouTube.

Coppa Cocktails® Mojito
Coppa Cocktails® Mojito
July 29, 2022 0 comment
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